Reply With QuoteI would suggest a fruit sauce, but you would become angry.Originally Posted by Sir C
(Yes, I have seen the doctor about it.)
Can anyone think of anything to do with them less obvious than the straightforward magret? (Yes, I have considered poking them up my árse.)
I would suggest a fruit sauce, but you would become angry.
Enraged, actually.
Magret de canard with duck fat chips it is, then. Also peas. Peas are good.
Just a little red wine reduction with a tablespoon of jam
For. Fúck's. Sake.
**** them out the window, order a pizza and get on the bugle with some finest east european lager.
That is what I would do. Perhaps not bother with the pizza.
Some mash perhaps.
Throw them out. Cooked longer than medium rare and they are like leather, cooked medium rare or rare they taste of liver.
Duck legs are gorgeous, duck breasts are a waste of time and effort. Which is why I never have roast duck.
1. They don't taste of liver.Throw them out. Cooked longer than medium rare and they are like leather, cooked medium rare or rare they taste of liver.
Duck legs are gorgeous, duck breasts are a waste of time and effort. Which is why I never have roast duck.
2. What is wrong with the taste of liver?
3. On matters of high finance I have little doubt that you are pretty much a genius. As far as food and football are concerned, I am afraid it is remedial classes for you
If I was a finance genius I wouldn't still be working.1. They don't taste of liver.
2. What is wrong with the taste of liver?
3. On matters of high finance I have little doubt that you are pretty much a genius. As far as food and football are concerned, I am afraid it is remedial classes for you
And might I remind you who recommended LRK, hmmm?
As for football, your timing is all over the shop, Charles. Watching Carragher, Souness and Henry literally Geoff repeating what I have been saying about Ramsey and Ramsey/Xhaka for years gave me great pleasure. I'm one step ahead, me.
Vindication is mine.
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